Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A salad to impress.
- Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate for about three hours.
- Toast the almonds under a medium grill until lightly browned.
- Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, sesame oil and salt and freshly ground pepper.
- Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve straightaway.